A hummus that’s a total game changer. The perfect dip for the big game, this buffalo hummus has all the creamy garlicky goodness you expect from hummus, but with the fiery kick of buffalo sauce. Who needs hot wings when they can have THIS?
It’s SuperBowl Sunday and pretty much everyone in the US is getting ready to watch some football and eat a scrumptious spread of snacks. I have loved SuperBowl Sunday for a long, long time, not so much for the football … honestly, I could care less about the game. For me, it’s all about the food. Oh sometimes the commercials are funny, sometimes the half-time show is pretty good, but the beer and the snacks. That’s all I need!
I am also a HUGE fan of buffalo everything … not so much the wings, because wings just seem like a waste to me! So many bones, not enough meat, but just about everything else doused in that amazing buffalo sauce is ah-mazing … I thought about trying to create a better version of my (already quite delicious) buffalo cauliflower “wings”or making some buffalo chicken dip. I also remembered I made some buffalo chicken stuffed mushrooms years ago. Oh those were good! But really, buffalo hummus sounded way better … and much, much easier than any of the other options.
Hummus is THE easiest dip to make if you have a food processor. All you have to do is throw the ingredients into the processor and blend until it’s smooth and creamy. If the blender gets “stuck” because the mixture is too thick, just add a little more water or olive oil. Or eggplant, like I did here. Or even some roasted zucchini.
Is the eggplant necessary? Well, not really. You can skip the eggplant. I realize not everyone has roasted eggplant just hanging out in the freezer, so unless you do happen to have roasted and stashed some eggplant away in your freezer last summer, it is an extra step. I find that eggplant adds a nice buttery flavor without adding butter, and contributes to the nice creamy texture as well, but I assure you, the dip will be delightful without it.
Anyway, with or without the eggplant, all the pepper heads are going to LOVE this spicy version of hummus.
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Buffalo Hummus
- Prep Time: 5 min
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Dips
- Method: Blended
- Cuisine: Middle Eastern
Ingredients
- 1 can chickpeas, drained
- 2 Tablespoons tahini
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons water
- 1 – 2 Tablespoons buffalo wing sauce, to taste
- 1 teaspoon smoked paprika
- 4 cloves fresh garlic
- 1/2 cup roasted eggplant slices, seasoned with Trader Joe’s 21 Seasoning Salute or your favorite no-salt seasoning
- For garnish: blue cheese crumbles and an extra drizzle of sauce
Instructions
- In a mini food processor, blend together all ingredients until the hummus is nice and smooth. Start with a small amount of buffalo sauce, taste and then add more to your liking. If needed, add more water or olive oil to get the mixture to blend to a nice smooth, creamy texture.
- Put in a bowl, drizzle with a bit more of the sauce, and top with blue cheese crumbles (if you like). Serve with crackers, toasted pita wedges, celery sticks and baby carrots and/or other veggies. Enjoy!
Notes
Eggplant is optional here, but I loved the flavor and texture it added. I just happened to have some roasted eggplant slices in my freezer from last summer. To roast the eggplant, peel it first, then cut into thin (1/4-inch) slices. Brush both sides with olive oil and sprinkle with seasoning, salt & pepper. Place on a baking sheet in a single layer and bake at 400 F for about 10 – 15 minutes, then flip the slices and cook for another 10 minutes or until tender and browned at the edges.
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Nutrition
- Calories: 114
- Fiber: 2.1 g
- Protein: 2.9 g
1 comment
[…] idea for this pizza came to me after I made that buffalo hummus a couple weeks ago, so I saved some just to make this pizza. And then I found the perfect recipe […]